A hearty beef stock serves as the base for a rich soup of mushrooms and barley, a more elegant (but no less satisfying) version of the New York deli staple, elevated with fresh thyme and a squeeze of lemon juice.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
- 1 oz. dried porcini mushrooms
- 1⁄4 cup olive oil
- 8 cloves garlic, finely chopped
- 2 ribs celery, finely chopped
- 2 medium carrots, finely chopped
- 1 large yellow onion, finely chopped
- 1 lb. white button mushrooms, thinly sliced
- 1⁄4 cup sherry
- 8 cups beef stock
- 1⁄2 cup pearl barley
- 2 tsp. thyme leaves
- 2 tbsp. fresh lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 1⁄3 cup finely chopped parsley
- Place dried porcinis in a bowl and cover with 1 cup boiling water; let sit until soft, about 30 minutes. Using a slotted spoon, transfer mushrooms to a cutting board and finely chop; set aside. Pour soaking liquid through a fine strainer into a bowl, leaving some liquid at the bottom along with any dirt or sediment; set soaking liquid aside.
- Heat oil in a 6-qt. Dutch oven over medium-high heat. Add garlic, celery, carrots, and onion, and cook until soft, about 5 minutes. Add reserved porcini and white mushrooms, and cook, stirring, until mushrooms give off their liquid and it evaporates, about 14 minutes. Add sherry, and cook until evaporated, about 2 minutes. Add reserved soaking liquid along with stock, barley, and thyme, and bring to a boil; reduce heat to medium-low, and cook, covered and stirring occasionally, until barley is tender, about 30 minutes. Stir in juice and season with salt and pepper. Garnish with parsley.